BROCCOLI MANCHURIAN WITH SPICY PEPPER & PEANUT SAUCE: VEGAN

BROCCOLI MANCHURIAN WITH SPICY PEPPER & PEANUT SAUCE:VEGAN

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INGREDIENTS

4 Cups, Broccoli florets

½ cup Plain Flour

½ cup Corn flour

4-5 Red Chilies fresh

1 small size Red Bell Pepper

2 tbsp. Sesame seeds

3 tbsp. Soya sauce

2 tbsp. Ginger, grated

1 tsp. Black Pepper

1 tsp. Brown Sugar

1 tsp. vinegar

Oil for frying

2 tbsp. Tomato ketchup

METHOD

Blanch the broccoli floret in the salted hot water and dry completely. Grind red chili with half of the bell pepper, ginger, 2 tbsp. soya sauce and sesame seeds, in to fine paste. Transfer the paste in the big mixing bowl. Toss the broccoli in this paste gently.  Cover this and keep aside for 30 minutes.

Mix both the flour with marinated broccoli florets. Add vinegar, salt and pepper and mix well. Heat cooking oil in the fry pan and shallow fry broccoli till golden brown. Transfer in to kitchen towel. Repeat the process to finish all.

Heat 1 tbsp. Oil in the separate pan and fry half of the bell pepper with brown sugar. Add tomato ketchup and 1 tbsp. soya sauce, mix well. Remove from heat and toss with fried broccoli florets. Transfer in the serving dish and serve hot.

SPICY PEPPER & PEANUT SAUCE

INGREDIENTS

1 Red Bell Pepper, cubed

2 Red Chilies

2 tbsp. roasted Peanuts

1 tbsp. Sesame seeds

1 tbsp. Oil

1 tbsp. Lime juice

Salt to taste

METHOD

Grind all together to make thick sauce, Remove from blender and chill in the fridge.

FRIDAY BRUNCH DAL PAKWAN

FRIDAY BRUNCH DAL PAKWAN

Friday is the official holiday in Dubai and life is very calm and relaxed on Fridays. Life is slow, lazy, and cozy; people get up late generally specially on Fridays, Dal Pakwan is the popular late breakfast of Fridays in Dubai. Some of the small restaurants make this only on Fridays. Here is very simple recipe to make this crispy bread with boiled Chana dal to enjoy every day.

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INGREDIENTS

1 ½ cup Soak Chana dal or Bengal Gram

2 tbsp. Moong dal, soaked

1 cup Chopped Tomatoes

1 tbsp. Oil

1 tsp. Cumin seeds

1 tsp. Turmeric powder

1 tbsp. Dry Pomegranate powder

Salt to taste

2 tbsp. Green Chilies, Chopped

2 tbsp. Ginger thinly sliced

½ cup Chopped Fresh Coriander

1 tbsp. Lime Juice

For Pakwan:

2 cups Plain Flour

2 tbsp. Oil

Salt to taste

1 tsp. Cumin Seeds

Oil for frying

METHOD

Wash 2-3 times soaked dal in the running water and keep aside. Heat pressure cooker and add oil and cumin seeds to crackle. Add all dry spices and ginger, chilies and tomatoes sauté and add both dals. Add salt and water and pressure cook it for 3 whistles, cool. Open the lid and stir with spoon. Adjust the consistency by adding little water and simmer for 4-5 minutes. Add lime juice and garnish with chopped coriander.

For Pakwan:

Take flour in the big bowl and salt, cumin, oil and rub it with the hands. Add water little by little to make semi hard dough. Cover with lid and keep aside for 20 minutes to rest it.

Divide the dough into lemon size balls and roll it in the circular shape. Prick it with forks. Heat oil in the frying pan, and deep fry all the rolled pakwans from both sides. Serve Hot with Dal.

 

 

 

 

PERSIMMON AND PISTACHIO DESSERT

PERSIMMON AND PISTACHIO DESSERT

Persimmon is a tomato shaped gorgeous orange color fruit. It’s a seasonal fruit, Check the skin first while buying this, it should be firm and nice. The taste is similar to Chico Fruit. Before consuming this keep it at the room temperature for 2-3 days, than use. I made this dessert with little ripe Persimmon to get perfect sweet taste.

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Serve: 4

INGREDIENTS

4 Persimmon, ripe plus extra for garnishing

6 cups yogurt or 2 cups Greek Yogurt to save Time

1 cup whipped cream

2 tbsp. Maple syrup

4 tbsp. Pistachio, chopped

2 tbsp. Vanilla sugar

Gold paper leaf for garnishing, optional

METHOD

1-Tie yogurt in the muslin cloths and hung it for 2-3 hours to release water from it.

2-Peel the skin of persimmon and mash it with fork.

3-Take hung curd in the bowl and fold with whipped cream.

4-Mix mashed persimmon, maple syrup, vanilla sugar in it and chill for 1 hour.

5- Served chilled dessert in the desired bowl and topped chopped pistachios. Garnish with slice persimmon and gold leaf.

 

 

EGGLESS RASPBERRY & WHITE CHOCOLATE CHIP CAKE

EGGLESS RASPBERRY & WHITE CHOCOLATE CHIP CAKE

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Serve 7-8

INGREDIENTS

1 ¼ cups All – purpose Flour

1 cup Fresh Raspberry plus extra for serving

½ cup white Chocolate chips

80 gm. Butter

2 tbsp. Sugar, powdered

½ tin Condensed Milk

½ cup yogurt

¾ tsp. Baking Soda

½ tsp. Baking Powder

1 tsp. Raspberry Essence

½ tsp. Pink food color

METHOD

Sieve flour with baking powder and baking soda and keep aside. Pre heat the oven at 160 degree centigrade.

Take butter and sugar in the bowl and beat well with hand blender. Add condensed milk and beat again. Add yogurt, essence and food color, beat again.

Gradually add plain flour and beat well after each addition. Beat continuously till the mixture will light and smooth. Take raspberry in the bowl and mash roughly with fork and add this to the cake mixture. Mix chocolate chip to the mixture and transfer in the 7 inch diameter cake tin. Bake in the pre heated oven for 40 -42 minutes or till the cake is done. Remove the cake from the oven and cool. Garnish with fresh raspberry and serve.

 

 

BABY CORN DUMPLINGS IN SPINACH GRAVY

BABY CORN DUMPLINGS IN SPINACH GRAVY

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 Try this vegan and gluten free meal for lunch or dinner.

INGREDIENTS

2 bunch of Spinach, blanched

10-12 baby corn, blanched

2 tbsp. Cashewnuts Powder

6 tbsp. Chickpea flour

2 tbsp. Corn flour

2 tbsp. Grape seeds Oil

1 tsp. Cumin seeds

1 tbsp. coriander powder

1 tsp. turmeric

1 tsp. Red chili powder

1 tbsp. Ginger julienne

1 tsp. Green chili, chopped

Salt to taste

Oil for frying

Steamed Rice for serving

METHOD

Grind blanched spinach with green chili, ginger, coriander powder and Cashewnuts powder in the grinder, keep aide.

Cut baby corn into two pieces and toss with little salt. Take chickpea flour, corn flour salt & chili powder in the mixing bowl and add water to make thick batter. Heat oil in the pan dip baby corn in the batter and fry till light brown.

Heat grape seeds oil in the pan and add cumin seeds, sauté till light brown and add turmeric, spinach puree, mix. Cook for 1-2 minutes add salt and fried baby corn dumplings. Add water to adjust the consistency. Simmer 3-4 minutes and serve hot with steamed rice.

 

 

 

CARDAMOM FLAVORED CRANBERRY CHRISTMAS COOKIES:

CARDAMOM FLAVORED CRANBERRY CHRISTMAS COOKIES:

If you are looking for Christmas cookies, here is the recipe of classic Christmas cookies with little twist, Make ahead Holidays baking or try some new experiments to impress your guest & family. Cardamom flavored Cranberry cookies are perfect gourmet gift for all your foodie friends, make ahead and gift with Love.

 

Makes: 18-20

INGREDIENT

80 gm. Butter, at room temperature

100 gm. Powdered Sugar

125 gm. Plain Flour

1 tbsp. Cardamom Powder

50 gm. Dried Cranberries

2 tbsp. Pistachio, finely Chopped

Christmas Cookie Stamps, optional

METHOD

Grind Cranberries coarsely with 1 tbsp. Sugar, in the grinder, keep aside.

Mix butter, sugar and cardamom powder in the bowl with spoon till creamy. Add flour and mix well with hands to make smooth dough.

Divide the dough into two (1:2) parts. Mix chopped pistachio in the smaller cookie dough and remaining part mix with the grounded cranberries. Use both hands to combine it well.

Roll the cranberry dough between two sheets of wax paper into a rectangle. Remove top sheets of wax paper, spread the pistachio cookie dough over this dough, and roll it up in to jelly- roll style. Using your hands shape roll of dough into a triangular log. Wrap in waxed paper, and chill for 20 minutes.

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Heat oven at 180 degree centigrade, Slice the log into ¼ inch thick slices. Mark each cookie with your favorite Christmas cookies stamp. Place 1 inch apart on a baking tray lined with parchment paper and bake 12-14 minutes. Remove and cool completely before storing. Triangular shape Cardamom flavored Cranberry Christmas Cookie is the perfect for serving as a Christmas tree style. Enjoy with Kids & family.

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VERY BERRY BREAKFAST: LAYERED BREAKFAST TUB

 VERY BERRY BREAKFAST: LAYERED BREAKFAST TUB

This is my favorite quick and easy tub of healthy breakfast. It is made of layer of fruits, herbs and natural yogurt. You can replace berries with your favorite fruits; I used blue berries and strawberries because berries are full of antioxidants and vitamin C and yogurt contains friendly bacteria to help support a happy digestive system. The combination of oats with berries & yogurt is good for immunity.

 

INGREDIENTS

For 4 Serving

2 ½ cups natural yogurt

1 cup Strawberries, sliced

1½ cup Blue berries

½ cup Pomegranates seeds

1 cup Oats

2 tbsp. Honey

2 tbsp. sliced Almonds

Few Mint leaves

METHOD

Mix honey with oats, sliced almonds and 2 cups yogurt in the bowl. Place a layer of this yogurt in the tub or glass. Add 1 tbsp. sliced strawberries in each tub. Add another layer of yogurt and blue berries. Repeat with yogurt and strawberries. Top each tub with dollops of plain yogurt, blue berries, and pomegranate jewels. Garnish with Mint leaves and serve immediately or cover with lid to take with you on the go.